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I am modifying this recipe to baste a small lamb leg roast that I am busy making. Saw it on a TV cooking show and the lamb chops looked awesome.
BLACK PEPPER AND MAPLE LAMB CUTLETS
Ingredients:
16 lamb cutlets, trimmed of excess fat
1/2 cup (real, not flavoured) maple syrup
2 tablespoons coarsely ground black pepper
1 tablespoon very finely chopped rosemary leaves
1 tablespoon olive oil
1 butter lettuce
12 ripe cherry tomatoes, halved
1 small red onion, very finely sliced
2 tablespoons extra virgin olive oil
Combine lamb, maple syrup, pepper, rosemary and olive oil in a plastic bag or a bowl and make sure that all surfaces of the lamb are well covered.
Leave covered in a cool place but not the fridge for thirty minutes then cook over a medium tot hot char grill, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium rare.
Place the lamb in a bowl and allow to rest, loosely covered for five minutes. Arrange the butter lettuce on a platter and scatter the tomatoes and onion over the top.
Drizzle the extra virgin olive oil over the salad. Arrange the lamb cutlets on top of the salad and spoon any remaining juices from the resting process and a generous sprinkle of sea salt over them
BLACK PEPPER AND MAPLE LAMB CUTLETS
Ingredients:
16 lamb cutlets, trimmed of excess fat
1/2 cup (real, not flavoured) maple syrup
2 tablespoons coarsely ground black pepper
1 tablespoon very finely chopped rosemary leaves
1 tablespoon olive oil
1 butter lettuce
12 ripe cherry tomatoes, halved
1 small red onion, very finely sliced
2 tablespoons extra virgin olive oil
Combine lamb, maple syrup, pepper, rosemary and olive oil in a plastic bag or a bowl and make sure that all surfaces of the lamb are well covered.
Leave covered in a cool place but not the fridge for thirty minutes then cook over a medium tot hot char grill, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium rare.
Place the lamb in a bowl and allow to rest, loosely covered for five minutes. Arrange the butter lettuce on a platter and scatter the tomatoes and onion over the top.
Drizzle the extra virgin olive oil over the salad. Arrange the lamb cutlets on top of the salad and spoon any remaining juices from the resting process and a generous sprinkle of sea salt over them
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